If you're looking for a cozy, flavorful dish to warm your soul, this Chicken Enchilada Soup is the perfect recipe for you. Rich in taste and packed with a variety of ingredients, this soup brings together the best elements of traditional enchiladas in a hearty, warming bowl. Whether you're a seasoned home cook or a kitchen novice, this guide will walk you through every step of creating this delicious soup, ensuring that it's both satisfying and easy to make. Read on to discover everything you need to know to create this culinary masterpiece!

What is Chicken Enchilada Soup?
Chicken Enchilada Soup is a delightful blend of all the flavors you love in enchiladas, transformed into a comforting soup. It’s a one-pot meal that features tender chicken, zesty enchilada sauce, hearty beans, sweet corn, and creamy cheeses, all simmered together to create a rich, flavorful broth. The soup is not only incredibly tasty but also a perfect dish to serve on chilly nights or whenever you crave something satisfying and full of flavor. The combination of spices, the tang of the enchilada sauce, and the creaminess of the cheese create a perfect balance, making this soup a must-try for anyone who loves Tex-Mex cuisine.
Ingredients List for Chicken Enchilada Soup
To make this mouthwatering Chicken Enchilada Soup, you’ll need the following ingredients:
Seasonings:
- ½ teaspoon EACH: Chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon: Cumin
- 1 pinch EACH: Cinnamon, cayenne pepper
These seasonings form the backbone of the soup’s flavor profile, providing a depth of flavor that’s both robust and well-rounded. The chili powder and cumin give it a traditional Tex-Mex flavor, while the mustard powder adds a slight tang. Garlic and onion powder enhance the overall savory taste, and the hint of cinnamon and cayenne pepper add complexity and a touch of heat.
Soup Base:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies, undrained
- 15 oz. black beans, drained and rinsed
- 15 oz. canned whole kernel corn, drained
- 1 teaspoon hot sauce, optional
- 4 cups chicken broth
- 1 large boneless, skinless chicken breast (or 2 small; see notes for using cooked chicken)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (Can also use more cheddar.)
The ingredients in the soup base work together to create a rich and flavorful broth. The combination of enchilada sauce and tomatoes with green chilies provides a tangy and spicy base, while the beans and corn add heartiness. The chicken breast, cooked until tender and then shredded, adds protein and texture, while the cream cheese and shredded cheeses bring a luxurious creaminess that makes this soup irresistible.
Substitutions and Variations
While this Chicken Enchilada Soup recipe is delicious as is, there are plenty of ways to customize it to suit your tastes or dietary needs.
- Protein Variations:
- Substitute the chicken breast with cooked shredded chicken if you have leftovers. Rotisserie chicken works well here too.
- For a vegetarian option, omit the chicken and add more beans or cooked quinoa for protein.
- Spice Levels:
- Adjust the heat by adding more or less jalapeno, cayenne pepper, or hot sauce.
- For a milder soup, omit the jalapeno or use a milder pepper like a poblano.
- Cheese Options:
- Swap the cheddar and Monterey Jack with other melty cheeses like pepper jack for extra spice or mozzarella for a more neutral taste.
- For a dairy-free version, use a dairy-free cream cheese and dairy-free shredded cheese.
- Beans and Vegetables:
- Feel free to mix up the beans—pinto beans or kidney beans can be used in place of black beans.
- Add additional vegetables like zucchini or bell peppers for extra nutrition and flavor.
Step-by-Step Cooking Instructions
Follow these simple steps to create your Chicken Enchilada Soup from scratch.

- Prepare the Seasonings: In a small bowl, combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
- Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the diced jalapeno (with seeds removed for less heat)and sauté for an additional 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the Seasonings: Sprinkle the seasoning mixture over the sautéed vegetables, stirring to coat everything evenly. Cook for about 1 minute, allowing the spices to bloom and release their flavors.
- Incorporate the Liquids and Vegetables: Pour in the red enchilada sauce, diced tomatoes with green chilies (including the liquid), black beans, and corn. Stir to combine. Add the chicken broth, ensuring all ingredients are well-mixed.
- Cook the Chicken: Place the chicken breast(s) into the pot, submerging them in the broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the chicken is fully cooked and easily shreds with a fork.
- Shred the Chicken: Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Add the Creaminess: Add the cubed cream cheese to the soup, stirring until it melts completely and the soup becomes creamy. Gradually stir in the shredded cheddar and Monterey Jack cheeses, allowing them to melt and blend into the soup.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If you prefer more heat, add the optional hot sauce at this stage.
- Simmer and Serve: Let the soup simmer for another 5-10 minutes, allowing all the flavors to meld together. Once everything is well combined and heated through, your Chicken Enchilada Soup is ready to serve.
Common Mistakes to Avoid
Even a straightforward recipe like Chicken Enchilada Soup can have its pitfalls. Here are some common mistakes and how to avoid them:
- Overcooking the Chicken: If you leave the chicken simmering too long, it can become tough and dry. To avoid this, monitor the chicken closely and shred it as soon as it’s cooked through.
- Adding Cheese Too Quickly: Adding the cheese when the soup is too hot or too quickly can cause it to clump or become grainy. Be sure to add the cheese gradually and stir continuously to ensure it melts smoothly.
- Not Adjusting the Seasoning: Soup flavors can develop as they cook, so it’s essential to taste and adjust the seasoning towards the end. Don’t be afraid to add more spices, salt, or hot sauce to suit your palate.
- Using Low-Quality Broth: The broth is the base of your soup, so using a high-quality chicken broth will significantly enhance the flavor. If possible, use homemade or a good store-bought variety.
- Skipping the Cream Cheese: While it might be tempting to skip the cream cheese for a lighter soup, it plays a crucial role in balancing the acidity from the tomatoes and enchilada sauce, while also providing a rich, creamy texture.
Serving and Presentation Tips
Presentation can elevate your Chicken Enchilada Soup from a simple meal to an impressive dish. Here are some tips to serve and present your soup beautifully:
How to Serve Chicken Enchilada Soup
- Garnish with Fresh Ingredients: Freshly chopped cilantro, sliced avocado, or a dollop of sour cream add color and freshness to each bowl.
- Serve with Tortilla Chips: Offer a side of crispy tortilla chips or strips to add a delightful crunch. You can also sprinkle some on top for texture.
- Add a Lime Wedge: A wedge of lime on the side adds a pop of color and allows each diner to squeeze fresh lime juice into their soup for added brightness.
- Top with Extra Cheese: For those who love extra cheesiness, sprinkle some additional shredded cheddar or Monterey Jack cheese on top before serving.
Presentation Ideas for Chicken Enchilada Soup
- Serve in Rustic Bowls: Use rustic, deep bowls for a homely, comforting feel. The hearty nature of the soup pairs well with this kind of presentation.
- Garnish Creatively: Arrange garnishes like chopped green onions, jalapeno slices, or crushed tortilla chips in a small heap in the center of the bowl for a visually appealing look.
- Create a Cheese Crust: For a fun twist, ladle the soup into oven-safe bowls, sprinkle extra cheese on top, and broil for a few minutes until the cheese is bubbly and slightly browned.
- Use Colorful Toppings: Brightly colored toppings such as red pepper slices, diced tomatoes, or even a swirl of sour cream can add visual interest.
Chicken Enchilada Soup Recipe Tips
Here are some additional tips to help you make the best Chicken Enchilada Soup:
- Make Ahead: This soup is perfect for making ahead of time. The flavors will continue to develop as it sits, making it even better the next day. Simply reheat gently on the stove before serving.
- Freeze for Later: Chicken Enchilada Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
- Control the Spice: If serving a crowd, keep the heat on the milder side and offer hot sauce or extra jalapenos on the side for those who prefer a spicier soup.
- Double the Batch: This recipe is easily doubled if you’re feeding a crowd or want leftovers. Just ensure you have a large enough pot to accommodate the increased volume.
Frequently Asked Questions (FAQs)
Q: Can I use rotisserie chicken instead of raw chicken breast? A: Yes, rotisserie chicken is an excellent substitution. Simply shred the cooked chicken and add it to the soup after the broth has simmered. This will save time and add a rich flavor.
Q: Is there a way to make this soup vegetarian? A: Absolutely! Omit the chicken and add extra beans, or substitute with a plant-based protein like tofu or tempeh. You can also use vegetable broth instead of chicken broth.
Q: Can I make this soup in a slow cooker? A: Yes, combine all ingredients except for the cream cheese and shredded cheeses in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cheeses during the last 30 minutes of cooking and stir until melted.
Q: What can I do if the soup is too thick? A: If your soup is too thick, simply add more chicken broth until you reach your desired consistency. Adjust the seasoning accordingly.
Q: How long will the leftovers last? A: Leftover Chicken Enchilada Soup will keep in the refrigerator for up to 4 days. Reheat on the stove over medium heat or in the microwave.
Conclusion
Chicken Enchilada Soup is a comforting, flavor-packed dish that brings together the best of Tex-Mex cuisine in a single bowl. With its rich, creamy broth and hearty ingredients, this soup is perfect for any occasion, whether it's a family dinner, a cozy night in, or even a potluck. With the detailed instructions and tips provided, you’re well on your way to making a Chicken Enchilada Soup that will impress everyone at the table. Don’t forget to experiment with substitutions and variations to make the recipe your own. Happy cooking!
PrintChicken Enchilada Soup Recipe
This Chicken Enchilada Soup recipe is a comforting dish featuring a rich blend of enchilada sauce, black beans, and corn, topped with creamy cheddar and Monterey Jack cheese. Ideal for a cozy meal, this soup is a perfect mix of spice and creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- Seasonings:
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies, undrained
- 15 oz. black beans, drained and rinsed
- 15 oz. canned whole kernel corn, drained
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or more cheddar)
Instructions
- Prepare Seasonings: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl.
- Cook Aromatics: In a large pot, melt butter with olive oil over medium heat. Add diced onion, jalapeno, and garlic. Sauté until softened.
- Add Liquid Ingredients: Stir in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, chicken broth, and the prepared seasonings.
- Cook Chicken: Add the chicken breast to the pot. Simmer for 20 minutes or until chicken is fully cooked.
- Shred Chicken: Remove the chicken, shred it, and return it to the pot.
- Add Cheeses: Stir in the softened cream cheese, followed by the shredded cheddar and Monterey Jack cheeses until melted.
- Serve: Ladle the soup into bowls and enjoy!
Notes
- For a shortcut, use pre-cooked rotisserie chicken; add it in step 5.
- Adjust the spice level by adding or omitting cayenne pepper and hot sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 950mg
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